I am Camila and this is my baked mac and cheese recipe that never lets me down. We cook pasta till it bites back, we melt a lake of cheddar with a snowy drift of mozzarella, and we slide the pan into a hot oven. The top turns bronze, the edges crisp, the middle stays soft. The house smells like home and that is the point. I grew up on boxed stuff, then I learned this baked macaroni and cheese recipe and everything changed. Now friends ask for a pan as a birthday gift. I smile, nod, and grab the big spoon. This mac and cheese recipe uses simple things you likely have on hand. Make it on a weeknight or when the whole crew drops by without warning. If you need a starter path try my easy macaroni and cheese recipe notes down below. Readers love the tender noodles and the custard set from eggs and evaporated milk. Some call it a southern mac and cheese recipe baked. I call it comfort. For fun I sometimes sprinkle crushed crackers for a cheese it recipe vibe. Either way this lives as a keeper on Camila Cooks. If you love any cheese recipe, this one fits right in.
Table of Contents
- 1) Key Takeaways
- 2) Easy Baked Macaroni And Cheese Recipe
- 3) Ingredients for Baked Macaroni And Cheese
- 4) How to Make Baked Macaroni And Cheese
- 5) Tips for Making Baked Macaroni And Cheese
- 6) Making Baked Macaroni And Cheese Ahead of Time
- 7) Storing Leftover Baked Macaroni And Cheese
- 8) Try these Main Course next
- 9) Baked Macaroni And Cheese
- 10) Nutrition
1) Key Takeaways
I am Camila from Camila Cooks. I share the way I make baked macaroni and cheese with steady heat and simple steps. My goal stays clear. You cook with ease and you eat with joy.
You get a crisp top and a soft center. You get real cheddar that melts clean. You get a method that a new cook can trust and a seasoned cook can adapt.
This pan fits a weeknight or a holiday. Swap cheeses if you like. Keep the pasta with a firm bite. The rest falls into place without fuss.
2) Easy Baked Macaroni And Cheese Recipe
This baked mac and cheese recipe brings comfort fast. This baked mac and cheese recipe bakes into a golden lid and a creamy middle. I test it often. It stays reliable for busy nights and for slow Sundays.
I start with elbows that hold sauce well. I reach for sharp cheddar for bold flavor and a little mozzarella for stretch. Heat lifts the milk and egg mix into a gentle set that many call a southern style touch.
We keep the pantry list short and friendly. The method reads clean and the timing runs quick. If you like a change try a sprinkle of crushed crackers for a snack shop crunch. A simple swap can shift the mood without trouble.
3) Ingredients for Baked Macaroni And Cheese
Elbow macaroni I cook the pasta until it still has a light bite. That bite lets the noodles hold shape in the oven and carry the sauce without turning soft.
Butter I stir butter into the warm pasta so each piece gets a thin coat. That coat adds flavor and stops sticking in the pan.
Evaporated milk I like the rich body it gives. It binds with eggs and cheese to form a smooth custard that sets as the pasta bakes.
Whole milk A splash softens the custard and keeps the center tender. The mix tastes balanced and mellow.
Eggs Two eggs add gentle structure. The bake finishes creamy yet sliceable which fits a family table.
Garlic salt A small pinch wakes up the sauce. The flavor stays round and cozy without sharp edges.
Sharp cheddar Freshly shredded cheddar melts clean and brings a bold cheese note that pairs with pasta so well.
Mozzarella A modest amount adds pull and softness. The blend feels generous and fun.
Paprika A dust on top adds color and a warm hint. The crust looks inviting when it comes out of the oven.
4) How to Make Baked Macaroni And Cheese
Step one cook the pasta Bring a big pot of salted water to a rolling boil. Add elbows and cook until al dente. Drain well then return to the warm pot and stir in butter.
Step two mix the custard In a bowl whisk evaporated milk whole milk eggs and garlic salt until smooth. In a second bowl toss cheddar with mozzarella.
Step three build the layers Heat the oven to three hundred seventy five degrees F. Grease a nine by thirteen pan. Spread one third pasta then one third cheese. Repeat to make three layers.
Step four add the custard Pour the milk mix over the pasta so it seeps through the layers. Finish with the last handful of cheese and a light dust of paprika.
Step five bake and rest Bake until the top turns golden and the center sets. Pull the pan and let it rest for five minutes so slices hold together.
5) Tips for Making Baked Macaroni And Cheese
Season the water for the pasta. The noodles soak that salt and taste better. Plain pasta leads to a bland pan so I do not skip this step.
Shred cheese from a block. It melts smoother than bagged shreds. The sauce feels silkier and clings to each curve of the pasta.
Watch the bake near the end. If the center looks loose give it a few more minutes. If the top already browned well tent with foil to protect the crust.
6) Making Baked Macaroni And Cheese Ahead of Time
I often build the pan in the morning. I keep it chilled and covered. Near dinner I set it on the counter for a short rest so the chill lifts before it hits the oven.
For make ahead success pour only three quarters of the custard at first. Save the rest to add right before the bake. The pasta stays lush and the center sets well.
If you like a crumb topping add it just before baking. Crumbs hold crisp that way. The dish reaches the table with a gentle crunch on top and a creamy core.
7) Storing Leftover Baked Macaroni And Cheese
Cool the pan to room temp then pack slices into airtight boxes. I keep them in the fridge for up to four days and warm portions in a low oven.
To reheat keep the lid on the dish for most of the time. Steam brings back the soft center. Remove the lid near the end so the top turns crisp again.
For the freezer wrap cooled slices snug with parchment then foil. Thaw in the fridge and warm until the middle feels hot all the way through.
8) Try these Main Course next
9) Baked Macaroni And Cheese
Baked Macaroni And Cheese baked mac and cheese recipe
Ingredients
- 3 cups dry elbow macaroni
- 4 Tbsp salted butter
- 2 cans evaporated milk each 370 mL or 12 oz
- 1/3 cup milk of choice
- 2 large eggs
- 1/4 tsp garlic salt
- 4 cups cheddar cheese shredded
- 2 cups mozzarella cheese shredded
- 1 tsp paprika
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni until al dente. Drain. Return pasta to the warm pot and stir in the butter until it melts.
- In a bowl whisk evaporated milk, regular milk, eggs, and garlic salt until smooth. In another bowl toss cheddar and mozzarella together.
- Heat oven to 375 F. Grease a 9 by 13 inch baking pan.
- Spread one third of the macaroni in the pan. Add one third of the cheese. Repeat to make three layers. Pour the milk mixture over the pasta. Sprinkle paprika over the top.
- Bake until the top is golden and the center sets, about 25 to 30 minutes. Rest five minutes before serving.
10) Nutrition
Serving size one cup. Calories about five hundred twenty. Sugar about six grams. Sodium about seven hundred twenty milligrams. Fat about twenty nine grams. Saturated fat about seventeen grams. Carbohydrates about forty grams. Fiber about two grams. Protein about twenty six grams. Cholesterol about one hundred twenty milligrams.
On Camila Cooks I tag this dish with macaroni and with comfort food. For search terms I include macaroni and cheddar and pasta as short keywords. I add creamy mac and cheese in oven and easy baked macaroni for family and southern style mac and cheese custard as longtail phrases so readers find what they need.
To close the loop I mention the main term again. I love a baked mac and cheese recipe for the ease. I serve this baked mac and cheese recipe when friends gather and when I crave a warm bowl on a quiet night.
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